Saffron-Infused Mediterranean Chickpea Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty Mediterranean stew featuring tender chickpeas simmered in a saffron and tomato broth with warm spices. This mediterranean-inspired vegan (mediterranean, vegan) ready in about 40 minutes pairs drained canned chickpeas, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups drained canned chickpeas
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 14 oz canned diced tomatoes
• 2 cups vegetable broth
• 1/4 tsp saffron threads
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 2 cups drained canned chickpeas, 14 oz canned diced tomatoes with juice, and 2 cups vegetable broth. Sprinkle 1/4 tsp saffron threads, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
3. Step 3: Bring stew to a boil, then reduce heat to low and simmer uncovered for 25 minutes until flavors meld and broth thickens slightly.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve warm with crusty bread or over rice.